This year’s Chandiwala Hospitality Ensemble’s Cornitos Mexican Culinary Challenege had Friday the 19th wrapped up like a soft shell taco, as BCIHMCT is filled with the flavours, sounds and experiences of Mexico.
CHE 2014 devoured its dose of ‘Vitamin T’ which is tacos, tamales, tortas, tostadas and more traditional dishes from the Mexican food preparations consisting of three course menu - Appetizer, Main Course (with one starch based, 1 veg based accompaniment) and dessert. The indigenous dishes were prepared by 27 teams competing for the winner’s slot.
The winners Sushmita Tamtubai and Shankar Kumar from NSHM, Durgapur prepared Cornidillas (cornitos tortila chips sandwich filled with mushroom, capsicum and cheese), Pollo de Picante (chicken breasts marinated and seasoned in Mexican seasoning, crumbed with crushed cornito chips, grilled and served with sauce), Chimichanga (a deep fried burrito filled with potato and pepper), Frijoles Refritos (boiled beans tempered in onion and garlic), Churroz Conleo (Mexican classic pastry). Runners up for this culinary challenge were Purva Mitkar and Vikram Soman from AISSMS, Pune. The event was judged by Chef Rajiv Vimal, Executive Sous Chef, Kempinski, Chef Vaibhav, CDP, Taj Mahal Hotel and Chef Saurav Taneja, Sous Chef, The Oberoi New Delhi. Mr. Vikram Agarwal, Director, Cornitos gave away goody bags to all participants. The 13th Chandiwala Hospitality Ensemble (CHE 2014) scheduled from 17th September 2014 to 19th September 2014 at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi engaged the budding hospitality professionals in accelerated learning.
The participants from 35 Hotel Management Colleges of India left with techniques, skills and talents, for improved efficiency in various hospitality fields which is vital to the growth of Tourism and Hospitality sector. This year three new competitions have been introduced in the event, namely – Cornitos Mexican Culinary Challenge, Taiga Japanese Culinary Challenge and Indian Festive Challenge. The other contests for which students competed with at this National Level Competition are Zone Bar Wizard Bar Challenge, Bakery Young Chef Contest, Battle for the “Best” Chef, R-Pure Regional India Culinary Contest, Taj Hospitality Brain Twister, Crowne Plaza Okhla Hotel Facility Planning & Designing, Maggi Coconut Milk Powder Culinary Challenge “World Cuisine”, Floral Decoration Competition, Fruit & Vegetable Carving.
CHE 2014 devoured its dose of ‘Vitamin T’ which is tacos, tamales, tortas, tostadas and more traditional dishes from the Mexican food preparations consisting of three course menu - Appetizer, Main Course (with one starch based, 1 veg based accompaniment) and dessert. The indigenous dishes were prepared by 27 teams competing for the winner’s slot.
The winners Sushmita Tamtubai and Shankar Kumar from NSHM, Durgapur prepared Cornidillas (cornitos tortila chips sandwich filled with mushroom, capsicum and cheese), Pollo de Picante (chicken breasts marinated and seasoned in Mexican seasoning, crumbed with crushed cornito chips, grilled and served with sauce), Chimichanga (a deep fried burrito filled with potato and pepper), Frijoles Refritos (boiled beans tempered in onion and garlic), Churroz Conleo (Mexican classic pastry). Runners up for this culinary challenge were Purva Mitkar and Vikram Soman from AISSMS, Pune. The event was judged by Chef Rajiv Vimal, Executive Sous Chef, Kempinski, Chef Vaibhav, CDP, Taj Mahal Hotel and Chef Saurav Taneja, Sous Chef, The Oberoi New Delhi. Mr. Vikram Agarwal, Director, Cornitos gave away goody bags to all participants. The 13th Chandiwala Hospitality Ensemble (CHE 2014) scheduled from 17th September 2014 to 19th September 2014 at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi engaged the budding hospitality professionals in accelerated learning.
The participants from 35 Hotel Management Colleges of India left with techniques, skills and talents, for improved efficiency in various hospitality fields which is vital to the growth of Tourism and Hospitality sector. This year three new competitions have been introduced in the event, namely – Cornitos Mexican Culinary Challenge, Taiga Japanese Culinary Challenge and Indian Festive Challenge. The other contests for which students competed with at this National Level Competition are Zone Bar Wizard Bar Challenge, Bakery Young Chef Contest, Battle for the “Best” Chef, R-Pure Regional India Culinary Contest, Taj Hospitality Brain Twister, Crowne Plaza Okhla Hotel Facility Planning & Designing, Maggi Coconut Milk Powder Culinary Challenge “World Cuisine”, Floral Decoration Competition, Fruit & Vegetable Carving.